Ingredients: For the Crepes: * 1/2 cup all-purpose flour * 2 tbsp cocoa powder * Pinch of salt * 2 tbsp sugar * 1 egg * 1/2 tsp vanilla extract * 1 tbsp oil * 2/3 cup milk For the Filling: * 1/2 cup cold whipping cream * 2 tbsp sugar Instructions: 1. Prepare the Batter: * In a bowl, mix flour, cocoa powder, salt, and sugar. * Add egg, vanilla, oil, and milk. Whisk until smooth. 2. Cook the Crepes: * Grease a 28cm pan lightly with oil and heat it. * Pour 1/3 cup of batter into the pan, swirling to coat. * Cook for 2 minutes until the surface looks dry. * Flip and cook the other side for 1 minute. * Repeat until all batter is used. Let crepes cool. 3. Make the Cream Filling: * Beat cold whipping cream with sugar until stiff peaks form. 4. Assemble the Roll Cake: * Spread whipped cream over each crepe. * Roll tightly to form a log. * Chill in the fridge for 2–4 hours before slicing.

Summer Raspberry Cheesecake Ice Cream

Creamy, fruity, swirly & perfect for hot days!

Ingredients

For the Ice Cream Base:

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk

8 oz cream cheese, softened

1 tsp vanilla extract

For the Raspberry Swirl:

1½ cups fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

Add-ins:

1 cup crushed graham crackers

Extra raspberries (for garnish, optional)

Instructions

Make Raspberry Swirl:

Cook raspberries, sugar & lemon juice over medium heat for 5–6 minutes, stirring and mashing as it simmers.

Strain to remove seeds. Let cool.

Make Cheesecake Ice Cream Base:

Beat cream cheese until smooth.

Add condensed milk & vanilla. Beat again.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into cream cheese mixture until light and fluffy.

Layer & Swirl:

Add half the cheesecake mixture to a loaf pan.

Drizzle half of the raspberry sauce. Swirl gently.

Sprinkle half the graham cracker crumbs.

Repeat layers with remaining mix, sauce, and crumbs. Swirl lightly again.

Freeze:

Cover and freeze for at least 6 hours or overnight.